Main Course · Dinner · Latin American ·

Velvety Colombian Cazuela de Mariscos with Coconut Milk

Name: Velvety Colombian Cazuela de Mariscos with Coconut Milk
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: 500g assorted seafood, shrimp, mussels, calamari, and fish fillets; 2 tbsp lime juice; Salt and freshly ground black pepper, to taste; 2 tbsp olive oil; 1 large onion, finely chopped; 2 garlic cloves, minced; 1 red bell pepper, diced; 1 green bell pepper, diced; 400ml coconut milk; 200g diced tomatoes, canned or fresh; 1 tbsp tomato paste; 1 tsp ground cumin; 1/2 tsp paprika; 1/4 tsp cayenne pepper, optional, for extra heat; Fresh coriander leaves, chopped; Lime wedges

Dive into a rich and creamy seafood cacophony with this traditional Colombian stew, where coconut milk meets ocean treasures for an unforgettable dining experience.

4.4(561 reviews)

·By Ethan Brooks·July 28, 2025

Velvety Colombian Cazuela de Mariscos with Coconut Milk — Main Course served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Seafood Mixture

For the Cazuela Base

For the Stew

For Garnishing

Nutrition

Per serving

Calories: 279 kcal
Protein: 19 g
Carbs: 11.8 g
Fat: 18.2 g
Fiber: 2.2 g

Whole recipe

Total

Calories: 1671 kcal
Protein: 114 g
Carbs: 71 g
Fat: 109 g
Fiber: 13 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
500g assorted seafood shrimp, mussels, calamari, and fish fillets	500	100	5	5	0
2 tbsp lime juice	8	0	3	0	0
Salt and freshly ground black pepper to taste	0	0	0	0	0
2 tbsp olive oil	240	0	0	28	0
1 large onion, finely chopped	40	1	10	0	2
2 garlic cloves, minced	8	0	2	0	0
1 red bell pepper, diced	50	2	12	0	4
1 green bell pepper, diced	40	1	9	0	3
400ml coconut milk	720	8	16	76	0
200g diced tomatoes canned or fresh	36	2	8	0	2
1 tbsp tomato paste	13	0	3	0	1
1 tsp ground cumin	8	0	1	0	1
1/2 tsp paprika	3	0	1	0	0
1/4 tsp cayenne pepper optional, for extra heat	2	0	0	0	0
Fresh coriander leaves chopped	1	0	0	0	0
Lime wedges	2	0	1	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Seafood

1
Combine and Season
Combine seafood with lime juice, salt, and pepper in a bowl.
2
Marinate
Cover and marinate in the fridge for 20 minutes.
3
Drain
Drain excess marinade before cooking.

Preparing the Cazuela Base

1
Heat Oil
Heat olive oil in a large pot over medium heat.
2
Sauté Aromatics
Sauté onion and garlic until onions are translucent.
3
Cook Peppers
Add diced bell peppers and cook until softened.

How to Make Velvety Colombian Cazuela de Mariscos with Coconut Milk

Total time: 2 h · Yields 6 servings

1
Building the Base
Add diced tomatoes, coconut milk, and tomato paste to the pot, stirring to combine.
2
Seasoning
Stir in cumin, paprika, and cayenne pepper, simmer for 10 minutes.
3
Integrating Seafood
Gently fold in marinated seafood, allowing it to cook through for about 5-7 minutes.